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+ servings
blueberry cookie dough yogurt drops in glass bowl

Blueberry Cookie Dough Yogurt Drops

Want a cold treat but not up for making your own ice cream? These yogurt drops are the perfect treat! The flavors are sweet and creamy just like a blueberry cookie dough ice cream while only using natural sweetener!
5 from 2 votes
Prep Time 15 minutes
Freezing Time 2 hours
Total Time 2 hours 15 minutes
Course Dessert, Refined Sugar-Free, Toddler and Kid Friendly
Cuisine American, gluten free
Servings 16 servings

Ingredients
  

  • 2 tablespoon unrefined coconut oil
  • 2 ½ teaspoon vanilla extract
  • 3 tablespoon oat flour blend rolled oats. Option to use GF oats
  • 1 teaspoon raw honey
  • 2 cups blueberries frozen or fresh
  • 1 cup full fat plain Greek yogurt

Instructions
 

  • Use oat flour or blend rolled oats until a fine flour. Set aside.
  • In a small saucepan heat coconut oil and vanilla on medium heat for approximately 5 minutes.
  • Add oat flour and simmer on Lo for 2-3 minutes.
  • Meanwhile, rinse berries, then blend in a blender with honey and put in a separate bowl. Add mixture from saucepan in blueberry bowl and mix. Fold in cold yogurt and chill in the fridge until cold all the way through.
  • Place parchment paper on cookie sheet. Use a piping bag or Ziploc bag with tiny cut on corner and fill with mixture .
  • Pipe small drops of mixture onto parchment. Place cookie sheet in freezer for about 2 hours. Too much longer and it could take on flavors of the freezer. Less and they won’t be as hard. After 2 hours use spatula to scrap off drops and put in a freezer safe container with lid (I used a 4 cup Pyrex). Stays good in freezer for up to 2 weeks.

Notes

You can make this gluten free by using certified GF oats.
I chose to heat the extract and oats because my toddler gobbles these up and I don't give her raw extracts. Also, heating the oats softens them up a bit.
Keyword yogurt drops
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